Kabocha Squash Houtou Udon Soup

Name: Kabocha Squash Houtou Udon Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 2 packs udon noodles; 100 g kabocha squash; 100 g daikon radish; 50 g carrot; 1/4 onion; 1 piece aburaage; 2 pieces cut mochi; 1200 ml dashi stock; 2.5 tbsp miso; 2 tbsp mentsuyu; 1/2 tbsp plain white flour; 1 egg

This cozy Japanese houtou-style udon soup is rich with sweet kabocha squash, tender root vegetables, miso, and savory dashi. A little flour on the noodles and diced mochi help thicken the broth into a warming, comforting meal.

Servings2 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

udon noodles
2 packs
kabocha squash
100 g
daikon radish
100 g
carrot
50 g
onion
0.3
aburaage
1 piece
cut mochi
2 pieces
dashi stock
1200 ml
miso
2.5 tbsp
mentsuyu
2 tbsp
plain white flour
0.5 tbsp
egg
1

Step-by-Step Instructions

Cut the kabocha squash, daikon, and carrot into short, thin rectangular slices so they cook evenly. Thinly slice the onion, cut the aburaage into strips, and dice the mochi into 5 mm cubes.

Loosen the udon noodles gently with your hands, then dust them evenly with the flour. Beat the egg in a small bowl and set it aside.

Pour the dashi stock into a large pot and heat it over medium heat until it is just about to boil. Add the daikon, carrot, onion, aburaage, and diced mochi, then simmer until the vegetables begin to soften.